Halal Cart Chicken and Rice

This copycat chicken cart recipe of the ubiquitous NYC street food features boldly spiced chicken served with fragrant turmeric rice and a spicy yogurt sauce.

• Preparation Time: 20 mins
• Cooking Time: 35 mins
• Total Time: 55 mins
• Calories: 410 Calories

Ingredients

• 2 tablespoons lemon juice
• 2 tablespoons unsalted butter
• 2 cloves garlic, minced
• 1 tablespoon chopped fresh oregano
• 1 cup Greek yogurt
• kosher salt and ground black pepper to taste
• 1 tablespoon sriracha sauce, or more to taste
• 2 pounds boneless chicken thighs, trimmed of excess fat
• 0.5 teaspoon ground turmeric
• 2.5 cups chicken broth
• 0.5 teaspoon ground coriander
• 0.25 teaspoon ground cumin
• 0.25 cup light olive oil
• 1.5 cups long-grain rice
• 1.5 tablespoons coarsely chopped garlic

Recipe Instructions

Step 1

Divide rice and chicken among serving bowls. Drizzle yogurt sauce on top.

Step 2

Make chicken: Combine olive oil, lemon juice, garlic, oregano, and coriander in a blender. Blend until marinade is smooth; season with salt and pepper. Place chicken thighs in a resealable plastic bag; pour in marinade and seal the bag. Refrigerate for 3 to 4 hours.

Step 3

Make yogurt sauce: Whisk together yogurt, sriracha sauce, and garlic in a small bowl. Season with salt and pepper. Refrigerate for 1 hour.

Step 4

Heat a large skillet over medium-high heat. Remove chicken from marinade and pat dry with paper towels; discard excess marinade. Cook skin-side down in the hot skillet until well browned, 4 to 5 minutes. Flip and cook until no longer pink in the center, 4 to 5 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken to a plate to rest for 5 to 10 minutes, then chop into chunks.

Step 5

Make rice: Melt butter in a large Dutch oven over medium heat. Add turmeric and cumin; cook and stir until fragrant. Add rice and stir to coat. Cook, stirring frequently, until toasted, about 4 minutes. Pour in chicken broth and season with salt and pepper. Bring to a boil; reduce heat, cover, and cook until broth is absorbed, about 15 minutes. Remove the pot from heat and let stand, covered, for 15 minutes.